Buy Now → Homemade State Fair Corn Dogs
Bring the state fair home with these crispy, golden corn dogs! Juicy beef hot dogs dipped in a lightly sweet cornmeal batter make an easy, crowd-pleasing treat for any occasion.
- Yield: 16 corn dogs 1x
Ingredients
Units
Scale
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup white sugar
- 2 tablespoons honey
- 2 tablespoons baking powder
- 2 eggs
- 2 cups milk
- 4 cups vegetable oil for frying
- 2 16 ounce packages beef frankfurters
- 16 wooden skewers
Instructions
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs, milk and honey. Mix until smooth.
- Pour batter into a tall mason jar or large glass; set aside.
- Preheat 3 inches of vegetable or peanut oil in a deep heavy-bottom saucepan over medium heat to 350 degrees.
- Skewer hot dogs by inserting the sticks halfway up the center of the hot dog.
- Using a clean paper towel, blot the excess moisture from the hot dogs to dry them slightly.
- Dip the skewered hot dogs into the batter, tilting the glass and rolling the hot dog skewer back and forth to coat completely. Gently place into the hot grease.
- Fry 2 or 3 corn dogs at a time until lightly browned, turning occasionally, about 3 minutes. Drain on paper towels.
- Serve warm with yellow mustard and ketchup.
Find it online: https://jennifercooks.com/homemade-state-fair-corn-dogs/